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Fish and tomato gratin
(serves 4)
500 g firm white fish
2 tbsp lemon juice
500 g tomatoes
Herb salt
2 tsp oregano, finely chopped
150 g Cheddar cheese, grated
Cut the rosefish into pieces, drizzle with
lemon juice and leave to stand for
approx. 10 minutes. Dice the tomatoes,
and place in a baking dish with the fish
and half of the cheese.
Season generously with herb salt and
oregano, and mix well.
Sprinkle with the rest of the cheese and
bake uncovered.
Setting: Cooking fresh food
AC 7 Å
Weight: approx. 1150 g
Place cooking container on the
turntable
AC 8 Savoury bakes
Vegetable gratin (serves 4)
400 g cauliflower or broccoli
400 g carrots
For the cheese sauce:
20 g margarine
20 g plain flour
300 ml instant vegetable stock
200 ml milk
100 g Emmental cheese, diced
50 g Cheddar cheese, grated
Salt, pepper and grated nutmeg
1 tbsp chopped parsley
Cut the cauliflower or broccoli into small
florets and finely slice the carrots
(approx. 3 mm thick). Place the
vegetables in a baking dish (approx.
24 cm in diameter) and mix well. Melt
the margarine on the hob, stir in the
flour and then add the stock and milk
whilst continuing to stir. Stir in the
Emmental cheese, and simmer until the
cheese has melted. Season generously
with salt, pepper and grated nutmeg
and stir in the parsley. Pour the sauce
over the vegetables, sprinkle with
Cheddar and bake uncovered.
Setting: Cooking fresh food AC 8
Weight: 1500 g
Place cooking container on the
turntable
Recipes for Automatic programmes °
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